Cheeseboard soufflé & seasonal salad

Cheeseboard soufflé & seasonal salad

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(3 ratings)

Prep: 25 mins Cook: 35 mins

More effort

Serves 4
This luxuriously light soufflé is a good way to use up a selection of leftover cheeses

Nutrition and extra info

Nutrition: per serving

  • kcal840
  • fat71g
  • saturates40g
  • carbs13g
  • sugars8g
  • fibre2g
  • protein37g
  • salt2.3g
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Ingredients

    For the soufflÉ

    • 50g butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g plain flour, plus extra for dusting
    • 200ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 300g leftover hard cheese, cut into chunks
    • 100ml double cream or crème fraîche
    • 4 egg, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • grating of nutmeg
    • pinch cayenne pepper

    For the salad

    • 110g bag salad leaf
    • 100g leftover blue or goat's cheese, crumbled
    • 50g leftover shelled nut
    • 1 pear, sliced
      Pear

      Pear

      pair

      Like apples, to which they are related, pears come in thousands of varieties, of which only a…

    • 3 tbsp salad dressing (use your favourite), to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.

    2. In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.

    3. While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.

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    Comments (3)

    ginger71's picture

    can I prep and put in fridge to cook later,help pls

    ibizafan's picture
    4

    This was my first savoury souffle and it turned out well just like the photo, was very filling, but good way of using up cheeses, used stilton, emmental, edam and cheddar. Yum.

    isapple's picture
    5

    I was worried about making this as I've never tried souffle before but it really wasn't too difficult. Puffed up beautifully. I served with the salad and a spiced pear chutney which complimented it very well.

    Questions (1)

    ginger71's picture

    can I prepare and cook later,

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